This flavorful shortcut chicken tortilla soup is loaded with beans, corn, tomatoes, and chicken, and it comes together in under thirty minutes. To serve, garnish with your favorite tortilla chips or toasted corn tortillas cut into strips, along with avocado, cilantro, cheese, and onions.
A year ago when my teen expressed that he wants to pursue his studies in New York , it was bittersweet. I made up my mind that I’ll be giving him a small diary filled with 15-30 minute easy recipes. After a quick survey on Instagram, I had so many requests for easy healthy recipes, weeknight dinners, and bachelor recipes… Voila, it’s better to also blog those recipes, right?!
I’m always a fan of vegetable soups, and the boys love their chicken, so when this Mexican soup happened one day, I knew it would be a winner. This shortcut Mexican chicken soup is hearty and filling, and it’s perfect for a cozy weeknight dinner. And of course, it’s low in fat and packed with good-for-you ingredients, so this could definitely be considered a diet friendly soup (just don’t serve it up with the tortilla chips as I did). It’s like a traditional vegetable or minestrone soup with a hint of Mexican flavors, and if you’re lucky enough to have any left it will make for a perfect lunch the next day.
Shortcut Mexican Chicken Tortilla Soup
If you are trying to eat healthier, this flavorful chicken tortilla soup is a great place to start. If you are looking for shortcut dinner, here is your recipe. It’s the perfect way to get a smorgasbord of veggies in your diet in one sitting. The base for the soup is the hearty vegetable salsa. I used the Muir Glen Salsa, but you could use any of your favorite salsas. Just make sure to have a vegetable garlic one, as that adds a lot of flavor to the Mexican chicken soup.
Another important step is using a good quality stock for the base, which is essential for making a vegetarian Mexican soup.
I boiled chicken breast in stock and shredded it, which is quite easy, but you could get rotisserie chicken and use that too. What I absolutely love about this soup is that it comes together in no time; all it needs is a little bit of planning ahead and you’ll have a nutritious soup.
The crispy tortillas is something I will not skip. It’s as easy as cutting, tossing in spices and baking for a few minutes. You can make a huge portion and ziploc it for whenever you want.
This Shortcut Chicken Tortilla Soup is impressive, and it has been my go-to once a week meal. It’s not only great for busy weeknights, college students, bachelors, but also good for kid’s parties too. Lay everything out and it can be a great way to stretch a meal.
If you make this version of Tortilla Soup, do tag me on social media at #foodfashionparty. I’d love to see it.
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- 1 tbsp plus 1 tbsp olive oil
- ½ red onion, finely chopped
- 6 cloves garlic
- 1 jalapeno, finely chopped
- 1 24 ounce of garlic lovers salsa( vegetable spicy salsa)
- 2 cups vegetable stock or chicken stock
- ½ cup grilled corn off the cob
- 1 can black beans, rinse very well
- 1 tsp toasted cumin powder
- ½ tsp fresh pepper
- 1 chicken breast and shredded or you could use rotisserie chicken
- 6 corn tortillas,thinly cut
- salt and pepper
- Aged cheddar to serve with
- thinly sliced red onions
- Avocados
- lime wedges
- thinly sliced jalapenos
- tortilla strips
- cilantro
- Boil the chicken in vegetable stock or chicken stock for about 15 minutes or until the chicken is fully cooked. Take it out on a plate. After it cools, shred it with two forks, set aside.
- Take the corn tortillas, thinly cut it. Put it on a baking tray, drizzle it with some oil, salt and pepper it and bake it in a 400 degree oven for 20 -30 minutes. Make sure to keep tossing it. Do not brown or burn it. Take it out and set aside.
- In a soup pot, add oil and let it get hot. Add chopped red onion, garlic and jalapeno. Fry and saute on low heat until everything gets soft and brown. Add the salsa, and vegetable or chicken stock. Simmer and let it cook for 15 minutes uncovered.
- If the soup is too thick, add 1 more cup of vegetable stock. Add the grilled corn, black beans, toasted cumin powder, pepper and shredded chicken. Simmer it for another 5 minutes. Turn off the heat and serve it with all the additions.
Making the tortilla chips is not hard at all and it makes a world of different, I promise.
Have never had a tortilla soup…this looks really yummy that I want to make one too!
beautiful! looks perfect now that the weather is getting colder!
So difficult to send your child across the country! But he has to start his adult life..like you said bittersweet!
Such a delicious recipe Ash! I’m with you on the shortcut method. I love all the flavors in this hearty soups… and those flavors are among my favorites! Beautifully captured!